It’s been a while since I posted a recipe in my Cooking the Books Challenge but on Saturday I baked some brownies from one of my Little Leon books purchased earlier on in the year (If you haven’t noticed, I
overwhelmingly slightly failed on my pledge not to buy any more recipe books in line with this challenge!)
As well as being in the “Leon: Brownies, Bars and Muffins” book, this recipe is also one used in Flatplanet – a cafe in London, just off Oxford Street in Soho run by one of the original LEON creators. I haven’t been myself but from looking at the website it looks like somewhere I’d enjoy – lots of delicious sounding lunch spelt flatbreads and an evening menu too.
These brownies are wheat and gluten free, plus suitable for vegetarians. They only contain 6 ingredients (butter, chocolate, caster sugar, eggs and almonds). The eagle-eyed reader among you will have realised I only listed 5 ingredients – I didn’t have quite enough chocolate, so I topped it up with some cocoa powder. I bought my chocolate (chips) from a local business The Chocolate Place.
Despite being very quick to prepare, the cooking time is 1 hr and 10 minutes at a low heat – which I think is the longest I’ve ever cooked a brownie for. The result is simply a sticky, fudgy brownie which slides down all too easily! You could definitely make amendments orange or coffee would be my flavours of choice if I was that way inclined. But for now, a classic chocolate brownie suits me just fine.